Free Online Recipes

Ingredients:

• Filling:
  • 10 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 1 can, 15 ounce, pumpkin
  • 2 tablespoons half and half
  • 1 tablespoon light rum
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon finely grated orange peel
  • 1/2 teaspoon lemon juice
• Topping:
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 2 teaspoons light rum
• Crust:
  • 1 cup flour
  • 1/3 cup shortening
  • 1/2 teaspoon salt
  • 3-4 tablespoons ice water

Directions:

• Prepare crust by blending flour and salt in a large bowl.
• Add shortening and cut in with a pastry knife until particles the size of coarse peas form.
• Add water and blend with a fork until a soft dough forms.
• Roll out and place in a 9-inch pie plate.
• Preheat oven to 375F.
• Combine cream cheese, sugar and brown sugar in large bowl and beat on high speed until fluffy.
• Add eggs and beat on low speed just until combined.
• Gently stir in all the remaining filling ingredients.
• Slowly pour filling mixture into crust.
• Bake for 50 to 55 minutes or until knife inserted in middle comes out clean.
• Center will be slightly soft but will firm as it cools.
• Beat topping ingredients to make rum whipped cream and garnish pie.